Save to Pinterest The smell of caramelizing squash is one of those scents that makes the whole kitchen feel warmer, almost like a hug you can breathe in. I started making this salad on a gray February afternoon when I had a pile of root vegetables and no real plan. What began as a way to use up what I had turned into something I now crave every time the weather turns cold. The creamy butter bean hummus underneath catches all the roasted bits, and every bite feels like comfort and energy at once.
I made this for a friend who swore she didnt like squash, and she went quiet halfway through her plate. She looked up and said it tasted like autumn and spring had a baby, which made no sense but also completely did. Since then, Ive brought it to potlucks, served it on weeknights, and eaten it straight from the baking tray more times than I care to admit. It never gets old because every vegetable caramelizes a little differently each time.
Ingredients
- Butternut squash: Choose one with a long neck and small bulb for easier cubing, and dont worry if some pieces are uneven, they roast up with more texture that way.
- Sweet potatoes: Orange flesh works best here for sweetness, and peeling them ensures they get those crispy edges.
- Red bell peppers: They char beautifully and add a slight smokiness that balances the earthiness of the squash.
- Olive oil: Use enough to coat everything lightly, it helps the vegetables brown instead of steam.
- Butter beans: Softer and creamier than chickpeas, they blend into hummus that feels almost buttery without any dairy.
- Tahini: This is what makes the hummus silky, so dont skip it even if you think you dont like it on its own.
- Lemon juice: Freshly squeezed brightens everything and keeps the hummus from tasting flat.
- Garlic: One clove is enough, you want a whisper of it, not a shout.
- Ground cumin: A half teaspoon adds warmth without making it taste like a spice cabinet exploded.
- Mixed seeds: Toasting them transforms their flavor completely, they go from boring to nutty and essential.
- Fresh parsley: A handful of green makes the whole plate look alive and adds a clean, herby finish.
- Smoked paprika: Optional but worth it for a tiny hint of campfire that makes people ask what your secret is.
Instructions
- Get the oven ready:
- Preheat to 200 degrees Celsius so its fully hot when the vegetables go in, this ensures they roast instead of steam. Give it at least 10 minutes to heat through properly.
- Prep and season the vegetables:
- Toss the cubed squash, sweet potatoes, and sliced peppers with olive oil, salt, and pepper directly on the tray, using your hands to coat everything evenly. Spread them out in a single layer so they have room to breathe and caramelize.
- Roast until golden:
- Slide the tray into the oven and roast for 30 to 35 minutes, flipping everything halfway through with a spatula. Youre looking for deep golden edges and tender centers that yield easily to a fork.
- Blend the hummus:
- While the vegetables roast, combine butter beans, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper in a food processor. Blend until smooth, drizzling in water a tablespoon at a time until it reaches a creamy, spreadable consistency.
- Toast the seeds:
- Heat a dry skillet over medium and add the mixed seeds, shaking the pan often for 2 to 3 minutes until they smell nutty and start to pop. Remove them immediately so they dont burn.
- Assemble and serve:
- Spread a generous swoosh of hummus on each plate, pile the roasted vegetables on top, and scatter over the toasted seeds and parsley. Finish with a light dusting of smoked paprika if you want a little extra color and warmth.
Save to Pinterest There was a night when I made this for myself after a long day and ate it sitting on the kitchen counter, still in my coat. The warmth of the vegetables, the richness of the hummus, the crunch of the seeds, it all felt like exactly what I needed without knowing I needed it. Food like this doesnt need an occasion, it just needs to be made.
Making It Your Own
Ive added roasted red onions when I had them, tossed in a handful of spinach at the end, and even stirred pomegranate seeds through for a tart pop. You can swap the butter beans for chickpeas if thats what you have, though the hummus will be a bit thicker and less sweet. Some nights I serve this with warm pita, other times I eat it as is, and it works every single way.
Storage and Leftovers
The roasted vegetables keep in the fridge for up to four days and actually taste better the next day once the flavors settle. Store the hummus separately in an airtight container with a drizzle of olive oil on top to keep it from drying out. I like to eat leftovers cold straight from the container, or warm the vegetables gently in a pan and spread them over fresh hummus.
Serving Suggestions
This works as a main dish with crusty bread on the side, or as part of a bigger spread with falafel, tabbouleh, and pickles. Ive served it at lunch with friends, brought it to picnics in jars, and eaten it for breakfast with a fried egg on top. A crisp white wine or even a light beer makes it feel like more of an event, but honestly, a glass of water works just fine too.
- Add a dollop of Greek yogurt or labneh for extra creaminess.
- Drizzle with pomegranate molasses for a sweet and tangy finish.
- Serve over couscous or quinoa to make it even more filling.
Save to Pinterest This is the kind of meal that feels like taking care of yourself without trying too hard. Make it once, and youll understand why it keeps showing up on my table all winter long.
Common Recipe Questions
- → Can I prepare the hummus ahead of time?
Yes, the butter bean hummus can be made up to three days in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to deepen. Simply give it a stir before serving and adjust consistency with a splash of water if needed.
- → What's the best way to roast the vegetables?
Cut vegetables into similar-sized pieces for even cooking. Toss thoroughly with olive oil, salt, and pepper. Roast at 200°C, turning halfway through to ensure golden caramelization on all sides. This typically takes 30–35 minutes depending on your oven.
- → Can I substitute the butter beans?
Absolutely. Chickpeas work wonderfully as a one-to-one swap and create a slightly nuttier hummus. You can also use white beans or cannellini beans for a milder, creamier base. Each brings subtle flavor variations.
- → How do I prevent soggy salad if making ahead?
Keep the roasted vegetables and hummus separate until serving. Store in separate containers in the refrigerator. Assemble individual plates just before eating, and add toasted seeds at the very end to maintain their crunch.
- → What wines pair well with this dish?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Albariño complement the roasted vegetables and creamy hummus beautifully. Their acidity cuts through the richness and refreshes the palate between bites.
- → Is this salad naturally gluten-free?
Yes, all the core ingredients are naturally gluten-free. However, if serving with bread, use certified gluten-free varieties. Always check tahini and seed labels for processing in shared facilities if you have celiac disease or severe sensitivity.